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Looking for How to Make Pickled Green Tomatoes - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs in 2018? Scroll down this page and follow the links.
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Equipment

1 Water bath Canner (a huge pot to sanitize the jars
after
filling (about $30 to $35 - $30 at mall kitchen stores and local "big box" stores. Note: we
sell canners, supplies and kits through our affiliates:
click here or see the bottom of this
page) Tomatoes are on
the border between the high-acid fruits that can be preserved in a
boiling-water bath and the low-acid fruits, vegetables and meats
that need pressure canning

Half pint canning jars (Ball or Kerr jars can be found at
Publix, Kroger, Safeway and local "big box" stores - about $9 per dozen jars including the lids and rings).

Lids - thin, flat, round metal lids with
a gum binder that seals them against the top of the jar. They
may only be used once.

Rings - metal bands that secure the lids
to the jars. They may be reused many times.

Jar grabber (to pick up the hot jars)

Spice bag - or a 6 inch square piece of cheesecloth
or a 6" square piece of a clean T-shirt

Lid lifter (has a magnet to pick the lids out of the boiling
water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)

Directions - Step by Step

Step 1 - Get the
jars and lids sanitizing

The dishwasher is fine for the jars; especially if it has a "sanitize" cycle;
especially if it has a "sanitize" cycle.
I get that going while I'm preparing everything else, so it's done by the
time I'm ready to fill the jars.

Be sure to let it go through the rinse
cycle to get rid of any soap!

Lids: Put the very hot (but not quite boiling; around 180 F, steaming water is fine) water for at least
several minutes.

Note: everything gets
sanitized in the water bath (step 7) anyway, so this just helps to ensure
there is no spoilage later!)

Step 2 - Wash the tomatoes in cold water

Wash the tomatoes in plain cold water.

Step 3 - Slice the tomatoes and onion

Slice the green tomatoes and onions. I like 1/4 inch slices; but you
could go thinner, if you prefer.

Step 4 - Salt and let stand

Place the sliced tomatoes and onion in a bowl, sprinkle with 1/4 cup
salt, and let it stand 4 to 6 hours (counter or fridge).

Step 5 - Drain

Drain and discard the liquid.

Step 6 - Heat the vinegar with the sugar

Heat the vinegar in a pot and stir in the brown sugar until it is
dissolved.

Step 7 - Put the spices in your spice bag

Tie the mustard seed, allspice, celery seed, and cloves in a spice bag
(if you can't get one, a 6 inch square piece of cheesecloth or white linen
works).

Step 8 - Add the vinegar

Add the spice bag to the vinegar and put in the tomatoes and
onions. If needed, add just enough water to cover the pieces.

Step 9 - Simmer for 30 minutes

Bring to boil and then turn down the heat to simmer for 30 minutes,
stirring as needed to prevent burning. The tomatoes should be tender and
transparent when properly cooked.

Step 10 - Remove the spice bag

Remove the spice bag and discard it.

Step 11 - Fill the jars

Step 12 - Put the lids and rings on and "process"
the jars

Wipe the rims of jars with a dampened clean paper towel;
adjust the two-piece metal canning lids. Then "Process" - boil the jars for 15
minutes in a Boiling Water Canner, being sure the tops of the
jars are covered by 2 inches of water. Longer (see the table
below) if you are above 1,000 ft in elevation.

Recommended process time for Pickled
Sweet Green Tomatoes in a boiling-water canner.

Process Time at Altitudes of

Style of Pack

Jar Size

0 - 1,000 ft

1,001 - 6,000 ft

Above 6,000 ft

Hot

Pints

10 min

15

20

Quarts

15

20

25

Step 13 - Remove the jars and cool

Using your jar tongs, gently remove the jars and set them to
cool in a draft-free area.

Step 14 - Done!

That's it. You can eat them right away or wait a week
for them to develop full flavor. They should stay good to
eat for a year or so, if you keep them in a cool, dark place,
like a basement.

This document was adapted from the "Complete Guide to Home Canning,"
Agriculture Information Bulletin No. 539, USDA, revised 2009, Reviewed
November 2009.

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